Summertime, the livins easy: Roasted Veg

Its 12 degrees, we're knee deep in snow (ok not quite knee deep but we're getting there) and although summer seems about as far away as possible right now I've found myself really craving something I make a lot during the summer. Grilled squash and zucchini, its distinctly summertime for us. The only thing I miss as much might be grilled mushrooms! I make these things every summer,  often all summer long. I  really just toss it with a smidge of oil and throw it on the grill and char it, often I don't even bother to cut it. Its perfect with some whiskey chicken, honey dijon chicken or even by itself its a great snack dipped in a light dressing. I've roasted veg in the oven a lot of times before but this time I was slapped in the face with perfection. Its simply garlic oil, salt and pepper but the high temperature blistered it perfectly. Although I thoroughly appreciate my winter weather this was a nice side that reminded me sometimes summer is pleasant too, there's the good with the bad right? Yin and Yang? Although its hotter than hell, the bugs are awful, the bears are out and we have no AC , the produce and the grill I truly miss sometimes.  Its not that I haven't been known to grill during a blizzard...I'm truly becoming tempted but its really just not ideal.

2 summer squash, cut lengthwise

2 zucchini, cut lengthwise 

2-3 tablespoons garlic oil 

sprinkle of salt and pepper

Preheat oven to 400 degrees. 

Drizzle oil onto a sheet pan and place vegetables cut side down on the tray. Roast for ten to twenty minutes. Flip them over, roast another 10-15. Gently flip the vegetables over until the cut side is blistered and browned. Remove from oven and cut into bite sized pieces. 

Serve warm with truffle oil, Parmesan cheese, a light vinaigrette or quite simply with an extra drizzle of oil